John Myers
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Sponge Cake with Poppy Seeds
The perfect sponge cake with poppy seeds recipe with a picture and simple step-by-step instructions.
- 250 g Margarine
- 1 packet Vanilla sugar
- 6 Eggs
- 500 g Flour
- 150 g Sugar
- 0,5 packet Vanilla custard powder
- 1 pack Baking powder
- 80 ml Milk
- 250 g Finished poppy seed filling
possibly for a cast:
- 250 g Powdered sugar
- 1 Protein
- 3 tbsp Orange juice
- Beat the margarine in flakes, vanilla sugar and sugar until frothy.
- Stir in eggs one at a time.
- Mix the flour, pudding powder and baking powder together and sieve, then fold into the mixture with the milk.
- Now cut the dough in half. Mix one portion with the poppy seed filling.
- First fill the light-colored dough into a greased bowl cake tin (approx. 2.5 l capacity), then pour the poppy seed filling on top. Possibly pull through briefly with a fork.
- Then bake the cake on the middle rack in the preheated oven (electric stove 200 ° / fan oven 185 °) for about 45-60 minutes. It is best to do the chopstick test.
- When the cake is ready, let it rest in the tin for about 10 minutes, then turn it out.
If you want, you can prepare the following glaze:
- Sift the icing sugar, stir in the whisked egg white and orange juice until smooth.
- Then brush the glaze onto the cooled cake. Finished.
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